My chicken Caesar salad sliders are the perfect dinner or party snack. Pan-fried chicken and classic Caesar salad ingredients are sandwiched between soft slider buns for a slider like no other!
Some of the best sandwich recipes in my rotation are sliders. I have so many varieties because they’re so versatile. They make a great dinner or party appetizer, so there’s never a wrong time for them.
Variations like In N Out sliders, grilled BBQ meatloaf sliders, and breakfast sliders are some of my favorites for meals or parties. Now, I’ve added these chicken Caesar salad sliders to my rotation, and I can already tell they’re an instant classic.
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Why You’ll Love This Recipe
- Simple Ingredients: Everything you need to make these sliders is in your kitchen or at your local grocery store.
- Easy: These sliders are as easy as frying chicken and making a sandwich!
- Tons of Flavor: The fried chicken, lettuce, seasonings, cheese, and Caesar dressing create a slider that explodes with flavor.
- Versatile: Sliders make a fun lunch or dinner, as well as being a classic party favorite.
Key Ingredients
You’ll find a full list of ingredients along with their exact amounts in the recipe card at the bottom of the post.
- Chicken Breasts: Boneless, skinless chicken breasts are meaty and tender when fried.
- Panko: Panko adds a wonderful crunch to the fried chicken.
- Seasonings: A blend of garlic powder, onion powder, oregano, and basil adds classic flavor to the chicken breading.
- Parmesan Cheese: No Caesar salad can be without Parmesan!
- Heavy Cream: Heavy cream in place of milk gives the breading an extra richness and wonderful texture.
- Caesar Dressing: Of course, these sliders have to have Caesar dressing!
Variations
- Chicken Breasts: You can use chicken breasts or thighs. Both work well, with thighs adding a bit more richness.
- Seared or Grilled: Pan-sear or grill your chicken for an equally classic alternative.
- Spicy: Add red pepper flakes to the breading for a kick of heat.
How to Make Chicken Caesar Salad Sliders
Step 1: Mix the salad topping ingredients in a bowl, cover, and refrigerate until ready to use.
Step 2: Set up a dredge station with flour, the egg mixture, and the panko mixture in a separate container.
3: Cut the breasts into slider-sized pieces and coat them in the flour, egg, and panko. Fry in hot oil until golden and cooked through.
4: Spread leftover dressing on the bottom buns. Then, add the chicken, salad mix, and top buns.
Expert Tips
- Be sure your containers are shallow so you can easily coat the chicken pieces.
- Give the chicken a gentle shake between each dipping to ensure an even coating.
- Fry your chicken in small batches to keep the oil hot and the coating crispy.
- Always make mixing the salad topping your first step. It needs to chill so the flavors can meld.
Chicken Caesar Salad Sliders FAQs
Chicken Caesar salad sliders feature classic Caesar salad flavors, like fried chicken, lettuce, Caesar dressing, and Parmesan cheese.
Refrigerate these sliders for up to 3 days in an airtight container. Be aware that the longer they sit, the soggier they will become.
To help keep your sliders from getting soggy, toast the insides of the buns. The crispy texture forms a physical barrier to the dressing, slowing its absorption.
Pairings for Your Chicken Sliders
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Chicken Caesar Salad Sandwiches
Ingredients
- 12 slider buns, we used Martin brand
- 1 head romaine lettuce, chopped
- ½ cup Parmesan cheese, shredded
- ½ cup Caesar dressing, divided
- 1-2 chicken breasts, boneless skinless
- 2 cups panko breadcrumbs
- 1 ¼ cup all purpose flour, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup heavy cream
- 2 large eggs
- Vegetable oil, for frying
Instructions
- In a large bowl, mix hopped romaine, shredded Parmesan, ⅓ cup of Caesar dressing together until well combined. Cover and refrigerate until ready to use.
- Set up a dredging station using 3 shallow containers.
- In the first container, add 1 cup of flour, the 2nd container whisk heavy cream and eggs together until combined, and in the 3rd container add Panko, the remaining flour, and the seasonings. Stir until combined.
- Cut each chicken breast in half lengthwise then cut into pieces the size of the slider bun.
- Dredge the chicken pieces in the flour, then into the egg mixture, then lastly, coat in breadcrumbs.
- Heat oil in a large pan over medium heat.
- Fry coated chicken pieces until cooked through completely and are golden.
- Spread the remaining dressing on the bottom slider buns, then add fried chicken pieces, and top with salad mixture. Replace the top buns, and enjoy!
Notes
- Be sure your containers are shallow so you can easily coat the chicken pieces.
- Give the chicken a gentle shake between each dipping to ensure an even coating.
- Fry your chicken in small batches to keep the oil hot and the coating crispy.
- Always make mixing the salad topping your first step. It needs to chill so the flavors can meld.
Nutrition
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